Serves: 20
Total Calories: 112
1. Preheat oven to 350°. Grease a cookie sheet. Put the nuts and sugar into a food processor and blend until fine, 10 to 15 seconds. Add the baking powder, bread crumbs, and cinnamon. Process 5 seconds. Add the egg and process to form a paste, about 5 seconds.
2. Roll walnut-size pieces of dough into thin rope shapes, then shape into crescents and put on the cookie sheet about 1 inch apart. Bake until golden brown, about 12 to 15 minutes. Transfer to a rack. Cool completely. Store, covered, at room temperature, up to 5 days, or freeze in a sealable plastic freezer bag up to 3 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond-Walnut Cookies recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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